Back to list

Best Easy Costillas en Adobo Rojo Recipe

Name: Best Easy Costillas en Adobo Rojo Recipe
Total time: 165 min
Yield: 260 g
Ingredients: pork ribs 2.5 lbs; yellow onion 1 pieces; garlic cloves 4 cloves; dried guajillo chiles 4 pieces; dried ancho chiles 2 pieces; bay leaves 2 pieces; olive oil 2 tbsp; apple cider vinegar 2 tbsp; ground cumin 1 tsp; dried oregano 1 tsp; smoked paprika 1 tsp; kosher salt 2 tsp; black pepper 1 tsp

Pork ribs slow-cooked in a deep red adobo sauce until fall-off-the-bone tender. This high protein, carnivore-friendly family dish rewards patience with incredibly rich, smoky flavors.

Cook 165 min Difficulty NORMAL 540 kcal

#high protein #carnivore #mexican #family dinner

Image coming soon

Ingredients

Main ingredients

pork ribs 2.5 lbs
yellow onion 1 pieces
garlic cloves 4 cloves
dried guajillo chiles 4 pieces
dried ancho chiles 2 pieces
bay leaves 2 pieces

Seasonings/Sauce

olive oil 2 tbsp
apple cider vinegar 2 tbsp
ground cumin 1 tsp
dried oregano 1 tsp
smoked paprika 1 tsp
kosher salt 2 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 12 g 9%

Protein 35 g 26%

Fat 39 g 65%

Serving size 260g

Cooking steps

1

Preheat oven to 300°F and pat the pork ribs dry; cut into individual ribs if desired for even cooking.
2

Remove stems and seeds from guajillo and ancho chiles; toast the chiles lightly in a dry skillet over medium heat for about 2 minutes, then soak in hot water for 15 minutes until softened.
3

Blend the soaked chiles, onion, garlic, apple cider vinegar, oregano, cumin, paprika, and half the olive oil until smooth and deep red.
4

Rub the ribs thoroughly with salt, pepper, and adobo sauce marinade; let rest at room temperature for 20 minutes to absorb flavor.
5

In a large Dutch oven or heavy roasting pan, drizzle the remaining olive oil over the base, arrange the ribs in a single layer, pour all remaining adobo sauce over, add bay leaves, cover tightly with lid or foil.
6

Bake for 2.5 hours, then uncover, baste ribs with sauce, and increase oven to 375°F. Continue roasting uncovered for 30–45 minutes more, basting once halfway, until sauce thickens and ribs are deeply colored.
7

Let the ribs rest 10 minutes covered; serve with sauce spooned on top, discarding bay leaves.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient in this Costillas en Adobo Rojo recipe is pork ribs, which provide the tender, juicy base for the dish. The blend of dried guajillo and ancho chiles in the adobo sauce delivers the signature smoky depth and rich red color that sets this dish apart.

Q. How do you ensure the ribs are fall-off-the-bone tender?

Achieving perfectly tender ribs comes from slow-cooking the pork ribs at 300°F, covered, for 2.5 hours. This gentle heat allows collagen to break down. The final uncovered roast at a higher temperature thickens the sauce and caramelizes the exterior without drying out the meat.

Q. What common mistakes should be avoided to prevent dry or tough ribs?

Avoid cooking the ribs at too high a temperature or skipping the covered phase, as this risks dryness. Always soak the dried chiles thoroughly before blending for a smooth sauce, and keep the ribs well-coated and basted with the adobo to lock in moisture throughout cooking.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving of this recipe provides 540 kcal, with 35g protein and 12g carbohydrates. The protein contributes 26% and carbohydrates 9% of total calories, making this recipe high in protein and lower in carbs relative to its overall calories.

Best Easy Costillas en Adobo Rojo Recipe

AI 영양사 앤디